PASTA ALLA NORMA
Provided by Jamie Oliver
Categories Cheese Dairy Pasta Tomato Vegetable Fry Vegetarian Quick & Easy Dinner Lunch Eggplant Fall Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 servings
Number Of Ingredients 11
Steps:
- First of all, get your nice firm eggplants and cut them into quarters lengthwise. If they've got seedy, fluffy centers, remove them and chuck them away. Then cut the eggplants across the length, into finger-sized pieces. Get a large nonstick pan nice and hot and add a little oil. Fry the eggplants in two batches, adding a little extra oil if you need to. Give the eggplants a toss so the oil coats every single piece and then sprinkle with some of the dried oregano-this will make them taste fantastic. Using a pair of tongs, turn the pieces of eggplant until golden on all sides. Remove to a plate and do the same with the second batch.
- When the eggplants are all cooked, add the first batch back to the pan-at this point I sometimes add a sneaky dried red chili. Turn the heat down to medium and add a little oil, the garlic, and the basil stems. Stir so everything gets evenly cooked, then add a swig of herb vinegar and the cans of tomatoes, which you can chop or whiz up. Simmer for 10 to 15 minutes, then taste and correct the seasoning. Tear up half the basil leaves, add to the sauce, and toss around.
- Get your spaghetti into a pan of salted boiling water and cook according to the package instructions. When it's al dente, drain it in a colander, reserving a little of the cooking water, and put it back into the pan. Add the Norma sauce and a little of the reserved cooking water and toss together back on the heat. Taste, and adjust the seasoning, then divide between your plates by twizzling the pasta into a ladle for each portion. Any sauce left in the pan can be spooned over the top. Sprinkle with the remaining basil, grated cheese, and oil.
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Amjad Baba Sanjay Baba
[email protected]Pasta alla Norma is one of my favorite dishes. I love the combination of flavors and textures.
Jadob Roy
[email protected]I'm always looking for new pasta recipes, and this one looks like a keeper. I'll be making it this weekend.
Amelia Kobeli
[email protected]This dish looks amazing! I can't wait to try it.
Jesmin Begum
[email protected]I'm not sure what I did wrong, but my dish didn't turn out as good as I had hoped. The eggplant was mushy and the sauce was too watery.
hanadcolaad
[email protected]This recipe was easy to follow and the dish turned out great. I will definitely be making it again.
Kent Tompkins
[email protected]I found this dish to be a bit bland. I think it needed more garlic and salt.
Joseph Perry
[email protected]This dish was a bit too oily for my taste. I think I would have preferred it if the eggplant had been grilled instead of fried.
Billah Vai
[email protected]I'm not a big fan of eggplant, but I loved it in this dish. It was perfectly cooked and had a great flavor.
LSD Masekela
[email protected]This is one of my favorite pasta dishes. It's so flavorful and satisfying, and it's always a hit with my family and friends.
Mwada Babz
[email protected]I love the smoky flavor that the roasted eggplant adds to this dish. It's the perfect balance to the sweetness of the tomatoes and the saltiness of the ricotta salata.
Syeda Herii
[email protected]Pasta alla Norma is a classic Sicilian dish that is simple to make and packed with flavor. The combination of eggplant, tomatoes, ricotta salata, and basil is perfect.